The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Silicone Bakeware

Covert7's picture

Silicone Bakeware

Just out of curiosity, but I was wondering if any of ya'll had much experience with silicone bakeware. Things like this item:

I was thinking about buying one and most of the reviews for this type of item are generally positive. I just didn't know how silicone stacked up against traditional type stuff like stoneware or aluminum items of any shape, be it loaf pan, muffin pan, or whatever. Any major deficiencies or issues that ya'll have seen? Or is it just great stuff?

Thanks for any feedback you may have!

tori's picture

i got a large tart pan in silicone, and i was a bit disappointed. it is a bit 'floppy' and a traditional tart pan (with removable bottom) is way easier. i would think that for something smaller and more contained, like this, that it might work well. i, too, have heard nothing but good things about it.

scarlett75's picture

I bought a silicon muffin pan and wasn't overly impressed with it. Don't get me wrong; it works ok. But, I was less-than-impressed by the flexibility of the pan AND the fact that the muffin edges got a touch crisper than the same batch did in a regular metal pan. It's probably a matter of preference. :)

stephen198's picture

I read a review a few weeks back in of all things The Wall Street Journal (it's not just for money any more?).

Anyway, they found two major issues: First, you need a sheet pan underneath many times to give the pan support while the batter/dough is wet. Second, the exterior did not brown as well.

They found that the items did bake ok and the big selling point is the non-stick thing. All in all they said the advantages and disadvantages balanced out and while they couldn't say to ignore it, there was no reason to run and buy it either.

As for my experience, they were ok, but I don't have any desire to buy any.

Are you just interested in trying them, or is there a specific problem you're trying to solve? If the latter, perhaps folks here can help.

Covert7's picture

Thanks for the input guys. We just needed another loaf pan around and so after checking out some reviews, I decided to give it a shot. I had mainly heard stuff along the lines you mentioned stephen, like browning issues and support.

I guess I'll just wait and see how it does. I enjoy experimenting with new stuff so I'll let ya'll know how it goes. Take it easy!

dstroy's picture

I saw those at a shop down the hill and the part that struck me as appealing was the neat shapes that they had. Things like crazy cathedral bundt cakes and rose-shapes which seemed like they'd be easier to pop out without messing up the cake than a regular bundt cake pan. Plus I'd just never seen some of those shapes of cake and cupcake/muffin molds before.
Wondered how they'd work - thanks for the reviews.